Kitchen Supervisor

• Responsible for all food and beverage related costs, procedures, quality, and back of house labor percentage, team members and budgets.

PRIMARY JOB RESPONSIBILITIES

• Financial Performance of Food and beverage department
• Meets or exceeds budgetary expectation
• Food Cost
• Labor Cost
• Inventory is controlled, monitored and maintained weekly
• Develop menu engineering program to project and monitor trend and predict cost
• Supervision of the Department
• Assist and support kitchen team members in any of their job functions, as needed
• Ensure positive and creative team environment within department
• Facilitate open communication with the team
• Assure complete and satisfactory on-going staff training
• Ensure appropriate staffing levels
• Maintains open door policy/one on one with staff
• Decisions are information based and follow up on efficiently
• Information is gathered, shared, and used appropriately
• Ensure adherence to safety guidelines
• Ensure proper execution of all corporate mandates, SOP's and Specs
• Development, with General Manager food and Beverage, cost effective specials and menu changes to achieve maximum sales
• Collaborate with GM create incentives and promotions to increase sales in designated areas
• Ensure food and bar menu is considered excellent value for money and increases guest frequency
• Assist and support kitchen staff in any of their job functions, as needed
• Participate in outside appearances and fund raising events to increase awareness
• Maintain Operation Supplies
• All staff has supplies needed to facilitate job
• All staff is trained (and signed off) on equipment upon hiring
• All equipment is maintained in operable condition
• All events are organized and planned
• All housekeeping standards are maintained in compliance with inspection guidelines
• All menu item counts are current and maintained weekly
• Food
• All food and bar standards are met per specs and not deviated from without approval from General Manager
• Food and bar portions are monitored and revisions are recommended to General Manager
• Recipe adherence is 100%

• Minimum 2 years kitchen supervisor experience
• Skilled in cooking, cost controls, management, crew training, inventory and development
• Working knowledge of Kitchen and bar and dishwashing procedures
• Knowledge of Food and Beverage costs, labor costs, and product cost
• Ability to run all kitchen operations

SKILLS AND KNOWLEDGE

• Inventory Management system knowledge (Xtra Chef with Toast is preferred)
• Knowledge of operations and procedures of a multi-faceted entertainment facility
• Physical Demands/Working Environment:
• Able to lift at least 40 lbs.
• Able to stand for long periods of time
• Bilingual preferred
• Able to work in a fast paced environment